Sustainably Caught Smoked Haddock Fish Pie
One of our favourite pie fillings is our smoked haddock fillets. The smokey flavour from the fillets provides a delicious taste which compliments the entire meal.
Sustainably Caught Smoked Haddock Fish Pie
One of our favourite pie fillings is our smoked haddock fillets. The smokey flavour from the fillets provides a delicious taste which compliments the entire meal.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 1 Hour
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
- 400g smoked haddock
- 125g sustainably caught prawns
- 100g leeks
- 30g plain flour
- 300ml milk
- 1tbsp olive oil
- 3 large potatoes
- 125g cheddar cheese, grated
- salt and pepper, to season
Method
- Preheat your oven to 200°C, Gas Mark 6
- Half fill a saucepan of water and bring to the boil on your hob
- Wash your prawns, peel and cook in your boiling water for 3 minutes until pink. Remove from the water and leave to one side
- Peel your potatoes, thinly slice and parboil. Do not overcook them, as they will continue to cook in the oven later
- Whilst you wait, place a frying pan on your hob and drizzle in your olive oil. Whilst the oil is warming, finely chop your leek. When hot add your leek and fry until soft
- Once soft, add your flour to the pan too, and cook for 2 minutes, stirring gently throughout
- Remove the pan from the heat and begin to pour in the milk, pour in a small amount each time and stir to ensure no lumps. Once all of your milk has been added return the pan to the heat and continue to stir the mixture until it thickens. Continue to simmer the mixture for 5 minutes
- Stir your prawns and smoked haddock pieces into your pan and season with sea salt and freshly ground black pepper
- Grab your pie dish and gently pour your mixture in. Then arrange your pre-cooked potatoes on top, ensuring it is fully covered
- Add a little more seasoning on top of your potatoes along with scatterings of cheddar, and place in your oven to bake for 40 minutes, until cooked through and golden brown on top
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
-
We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
-
We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
-
Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.